Paris
PRESS PACK SEPTEMBER
FOOD BOWL DIZZINESS
THE NEW CONSUMER'S
PARADIGMS
7,000
EXHIBITORS
85%
INTERNATIONAL
+ 155,000
EXPECTED VISITORS
%
70
INTERNATIONAL
2,180 COMPETING
PRODUCTS
+ 600
SELECTED
INNOVATIONS
THE WORLD IS CHANGING
AND EVERYONE WANTS
TO EAT WELL, BUT ARE
WE ALL GOING ABOUT
IT THE SAME WAY?
SIAL PARIS 2016: 100% INSPIRATION
Food - at the heart of consumers’ everyday lives - fascinates us more than ever.
On every continent, and in every country and region, socio-cultural
revolutions are changing the game, and distribution networks
are expressing social diversity.
SIAL Paris is often called the world’s biggest hypermarket – and rightly so.
But it’s also much more! Yes, it plays an important commercial role (at the heart
of the food world), but it also shines light on today’s increasingly passionate,
demanding and forward-thinking consumers. It is a source of inspiration
for all industry players, and I invite you to use it to build, create and distribute
the food of both today and tomorrow - the food that impassioned, modern
consumers will take with them into the future.
The world is changing and everyone wants to eat well, but are we all going
about it the same way? What value do we give to food? Is it the same everywhere?
Do the French like the same things as the Chinese? Do new products in the Middle East
also appeal to Americans? What influence does product innovation have on each market?
Are consumers looking for classics or do they want a change? Right now our food world
is oscillating between digital and technological innovations, and a marked ‘back to basics’
trend. What role will innovation play in overcoming the 21st century challenge of feeding sufficiently and durably - 9 to 10 billion people? How can we satisfy consumer
expectations and deliver more pleasure and quality? Transparency, balance,
quality of ingredients, environmental impact… these are the keys to today’s
innovations.
SIAL continues to deepen food world knowledge by sponsoring both an exclusive
KANTAR TNS report on consumer expectations and the traditional XTC World Innovation
Panorama on supply trends. Together, they are the means of deciphering the new
consumer paradigms. Thanks to this data, SIAL Paris will highlight the signs
(from the strongest to the weakest) to look out for during the fair from
the 16 - 20 October 2016.
SIAL is all about giving food for thought and inspiration to the myriad of companies
that help design, invent and explain the food products of tomorrow.
The future is being made today, so don’t miss out!
Nicolas Trentesaux
Director SIAL Network
@TrentesauxN
WWW.SIALPARIS.COM
Nicolas Trentesaux
2012… 2016
WHICH SIGNIFICANT
DEVELOPMENTS?
In general, when it comes
to food, consumers’
behaviour and attitudes
are in line with what
was observed in 2012.
DID SOMEBODY SAY
THE 5 MOST NOTEWORTHY
DEVELOPMENTS ARE
AS FOLLOWS.
1 Increased economic tensions
make people less likely to pay
more for food products which
give something extra (all countries
combined, from 66% in 2012
to 62% in 2016).
2 All countries combined, between
2012 and 2016, people’s
confidence in the quality of food
products dropped (from 85% to
83%), with a small increase in those
who do completely trust quality
(from 12% to 17%). The decrease
can be attributed to the situation
in Russia and in China: in both
countries, trust in food quality
has dropped by -9 pts and -6 pts
respectively. On the other hand,
the number of consumers with
strong confidence has risen in other
countries (Great Britain: +6 pts,
Germany: +3 pts, Spain: +13 pts,
Middle East: + 10 pts). In France,
the degree of trust has returned
to its 2012 level, following a drop
in 2014.
3 Somewhat worryingly
(or accurately, perhaps)
consumers are increasingly
convinced that food can cause
health problems. All countries
combined, 66% of consumers think
that what we eat could affect our
health (vs 53% in 2012), and 22%
strongly believe this to be true
(vs 12% in 2012). All countries
in the scope of the survey
are concerned by this increase
in the perceived risk.
4 This undoubtedly explains why
organic produce is becoming
increasingly popular: when
possible, 53% of today’s consumers
try to buy organic foodstuffs vs 48%
in 2012. Similarly, interest in labels
marked ‘without antibiotics’
and ‘without palm oil’ has increased
(respectively from 71% to 73%
and from 50% to 56%).
5 The final trend is the rise
in interest for sustainable
development, with more
and more consumers opting
for foods with either less packaging
or recyclable packaging (from 50%
to 54% all countries combined).
‘INGREDIENTS’?
New tastes,
new ingredients.
Going beyond the trends,
each edition of SIAL also allows us
to observe new patterns and tastes
for ingredients and eating
experiences.
2
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Vanilla (the star ingredient of 2014) is steeply declining.
Previously identified ingredients that are here to stay are: truffles,
present in an increasingly large number of products, even the most
unexpected (hamburgers), leguminous plants and pulses (peas, lentils…),
algae (micro or not), chia, kale, saffron etc.
The buzz around ‘insects’ also appears to have kick-started a few
initiatives this year, though it’s too early to talk about real innovations.
Reproduction of the contents of all of part of this document is reserved for the press and strictly subject to copyright.
XTC world innovation and KANTAR TNS for SIAL 2016
EXCLUSIVE AND UNIQUE
#SIAL PARIS…
GET INSPIRED
TO LOOK DEEPER
Study
From Asia and the Middle
East, to Europe and
the Americas, the food
we eat each day
is changing, and our
behaviours, desires
and needs are constantly
evolving.
SIAL Paris is an
invitation to look
deeper and
understand the
different elements
at play on each
continent.
Since 2012, SIAL has been
exploring, taking stock of and
revealing consumer profiles across
the world. The 2016 edition of SIAL
Paris will allow us to present
the 3 rd edition of the exclusive
report, “Food 360”, created
for SIAL by KANTAR TNS
in partnership with XTC’s Book
of Food Trends, FutureFood.
Illustrated by a selection
of innovations exhibited at SIAL
Paris, it will cover food
developments in 2016 in 4 acts
and 12 trends - shining light
on eating behaviours across
the world, our perception of food,
on health and on innovation all analysed in terms of global
supply.
Which products make the Chinese
salivate? What makes Qataris,
Malaysians or Spaniards buy one
food product and not another?
In which countries is zero waste
important? Where does most
of our food production come from?
Which guarantees reassure Asians
or Europeans the most?
The experts have done the hard
work so you can get inspired!
WWW.SIALPARIS.COM
Carried out in 9 European
countries, in North America,
in the Middle East and in Asia*,
this analysis of supply and demand
sheds new light on topics such
as the differences between Asian
and North American health
innovations, or what organic
produce means to the Germans
and the French. Retailers
and manufacturers surf the latest
food trends to satisfy the sometimes
surprising tastes of consumers.
And, by the way, are local products
as important the world over?
4 ACTS, 13 TRENDS
THAT INTERCONNECT, MIRROR
OR CONTRADICT EACH OTHER
Available at SIAL Paris, SIAL INNOVATION Observatory, Hall 6
Nostalgia
Revisited
Little pleasurable
luxuries
Raw
foods…
Naturally
beneficial
ESSENTIAL
BASICS
EATING BETTER
OR BETTER EATING
Neo Mix
& Match
Zero
waste
Less
packaging
The Star
Product
Made in…
Where does it
come from?
Preserving resources
and animal welfare
CONNECTED
FOOD
Health
Data
FOOD
& SUSTAINABILITY
Tech
my way
* KANTAR TNS Food 360TM Edition 2016 carried out online on nationally representative samples in France, Spain, Germany, Great Britain and the USA; Russia: cities of over 100 000 inhabitants;
China: Tier 1/2/3 cities; South-East Asian countries: urban areas of Indonesia and Malaysia; Middles Eastern countries: urban zones of the UAE, Bahrain, Oman, Qatar and Saudi Arabia.
Depending on the country, samples of ± 500 individuals aged 18 and over or 18-55 years, representative of quotas in terms of gender, age, region and socio-economic criteria. Interviews conducted
online from 25 March to 22 April 2016.
4
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XTC world innovation and KANTAR TNS for SIAL 2016
Nostalgia
Revisited
Little pleasurable
luxuries
ACT 1
Neo Mix
& Match
The Star
Product
WHY BASICS
ARE STILL
ESSENTIAL?
Because they are!
According to the findings
of KANTAR TNS
and XTC all is about going
back to basics: consumers
are inevitably turning
to “safe bets” in terms
of pleasure, and buying
local or authentic products.
Most consumers,
however, are reluctant
to buy items that aren’t
rooted in their own
culture.
If the Russians, Middle Easterners
and people residing in South-East
Asia seem to be less sensitive
to the pleasure of good food,
diet remains a primary source
of pleasure for the vast majority
of consumers in the world according
to the in-depth KANTAR TNS report,
“Food 360”, published by SIAL.
Taste often tops the list of buying
criteria, particularly in Europe
and the USA. The Russians (83%),
the French and the British (77%),
but also the Spanish (76%)
and the Germans (75%) like to treat
themselves to food products
considered as ‘little luxuries'
for moments of pure pleasure.
The marriage between basic
and new products has produced
a new design trend, “food art”,
or “Neo mix & match” –
a novel form of fusion food inspired
by the fashion world, whereby some
manufacturers lionize ordinary
foodstuffs with cosmetic-like
products or add unexpected
ingredients.
The Germans aside (just 45%),
a large number of consumers
are keen on discovering new foods.
The most curious are the Middle
Easterners (71%), followed by…
the French (64%) and the Spanish
(63%). Most consumers, however,
are reluctant to buy items that aren’t
rooted in their own culture even
if there’s a lot of buzz about them.
If almost all Asians have already
WWW.SIALPARIS.COM
eaten seaweed based items,
and 1 Chinese person in 3 has
already eaten insects, the French
are lagging far behind for both
(respectively 32% and 14%).
This quest for taste quality
and variety is reflected by
the expectations consumers have
for local or ‘authentic’ products
with an inimitable characteristic,
especially in Europe and China.
This doesn’t, however, impede
innovation. Quite the contrary!
This quest for variety, authenticity
and revisited nostalgia will be
omnipresent in SIAL Paris’ aisles.
83
%
OF RUSSIANS
like to treat themselves
to “little pleasurable
luxuries” versus
77
%
OF THE FRENCH
AND BRITISH
TO DISCOVER AT THE SHOW
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NOSTALGIA REVISITED…
LITTLE PLEASURABLE LUXURIES…
Nostalgia is back. Not in a conservative way,
or as a sign of a resistance of change, but as positive
nostalgia – one which links the past to present
in a progressive way. A reassuring and protective past
that is re-examined, modernised and ‘glamourized’.
The ‘vintage’ aesthetic is brought up to date.
Certain packaging ‘revisits’ and updates (often with
humour) past references, while the products contained
are anchored in the present, the future even.
Some modern products use and ‘recount’
their old-fashioned manufacturing techniques.
Pleasure is a major factor when it comes
to eating, no matter where, when and how old
the consumer... Whether looking for satisfaction, comfort
or aesthetics, customers in today’s difficult economic
environment are always open to little, affordable luxuries
that make life both easier and more attractive.
Pleasure-seeking shoppers are satisfied by gratifying
food purchases - occasional moments of pure indulgence
that don’t break the bank.
But what tastes good must also be attractive,
and so producers are surfing this trend by incorporating
an increasing amount of design in the conception
of their products.
1. BRUYERRE THIERRY PONCELET EXCLUSIVE COLLECTION
Brand: BRUYERRE - Country: Belgium - Product description: Gourmet chocolate
with ‘aristodog’ portraits painted by Belgium artist Thierry Poncelet. Artisanal
chocolate. Exhibitor: BRUYERRE SA (Producer - BEL)
4. MOUTARDE TRÉSOR - Brand: SAVOR CRÉATIONS - Country: France
Product description: Golden mustard with white truffles.Exhibitor: SAVOR
CREATIONS (Producer - FRA)
2. CHRISTINE LE TENNIER TARTARE DE MÉMÉ EN FOLIE ! - Brand:
GLOBE EXPORT - Country: France - Product description: Seaweed and vegetable
pâté in offbeat packaging featuring a black-and-white photo of a grandma.
Ideal as an aperitif on a slice of bread or as a sauce base. Exhibitor: ALGUES
DE BRETAGNE (Producer - FRA)
5. BOULE DE MORILLES SAUVAGES - Brand: BORDE - Country: France
Product description: Dried Morello mushrooms in a transparent ball. Exhibitor:
BORDE (Producer - FRA)
3. BRIOCHE LA FALLUE - Brand: MAMIE NORMANDIE - Country: France
Product description: La Fallue’s artisanal Normandy brioche recipe from 1897,
brought up to date and made with fresh local products. Exhibitor: MAMIE
NORMANDIE (Producer - FRA)
6
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THE STAR PRODUCT…
NEO MIX & MATCH…
It’s all about the product, and nothing but the product,
with industry players highlighting products’ simplicity.
It’s a response to those “looking for the best”
and the true taste of specific ingredients.
But it’s also a means of glamourizing previously banal
products, or even of allowing strong-flavoured products’
main ingredients to shine through to create a more
intense sensory experience.
Or the art of mixing and assembling shapes, tastes
and textures. It’s a new and bolder form of fusion food
for consumers looking for astonishment and new
experiences.
It can be a combination of 2 culinary specialties
that create a conceptual product - one that’s both
sensory and entertaining. Or it might just break old
habits, and offer new experiences with new ingredients
or unusual combinations.
1. GAMME L’ESSENTIEL (Purees) - Brand: INTERMARCHÉ (ARDO) /
SAINT ELOI - Country: France - Product description: A range of purees with
nothing to hide and very few ingredients: vegetables, cream and a pinch of
salt – all without additives or preservatives. Exhibitor: AGROMOUSQUETAIRES
GEPROCOR (Producer and Distributer - FRA)
3. BURGER DE CANARD CUIT - Brand: SOCIÉTÉ BRETONNE
DE VOLAILLE / PRIM'S - Country: France - Product description: Frozen duck
burger. Meat origin: France. (2 portions). Exhibitor: LDC (Producer - FRA)
2. GENUINE COCONUT - Brand: GENUINE COCONUT - Country:
Spain - Product description: Organic coconut water in a shell made from
recycled coconut. Easy to open with a biodegradable mouth. Exhibitor:
GENUINE COCONUT (Producer - SPA)
4. LE PATÉ MARIN - Brand: GROIX ET NATURE - Country: France - Product
description: A pâté made from Brittany pork and albacore. A historic recipe
made on the île de Groix. Exhibitor: GROIX ET NATURE (Producer - FRA)
5. CAMEL MILK COFFEE-LATTE AND CAPPUCCINO - Brand:
CAMELICIOUS - Country: ARE - Product description: The first ready-to-drink
camel’s milk cappuccino. To be consumed hot or cold. Produced in Autriche
with powdered camel’s milk from Dubai. Exhibitor: EMIRATES INDUSTRY FOR
CAMEL MILK AND PRODUCTS (ingredient producer and partnering with
co-producer in Austria - ARE)
WWW.SIALPARIS.COM
Raw
foods…
Naturally
beneficial
HEALTHIER,
MORE AUTHENTIC
AND LOCAL…
ACT 2
Made in…
EATING BETTER
OR BETTER
EATING?
6 out of 10 people
pay attention to
ingredients marked
on packaging.
Today’s consumers look twice
at their food before tucking in.
Frightened by certain scandals
and worried about their health,
2 out of 3 people look for simplicity,
thus ensuring there are no suspect
ingredients in their food (over 70%
in France, Asia and the Middle
East). 63% of consumers pay more
attention to the origin
of products (especially in Asia,
Russia, the Middle East and France:
almost 70% and over). In fact,
this is often the most reassuring
element regarding food quality.
Another sign of a return
to the basics.
Convinced that diet can lead
to health risks (especially in China:
93%, South-East Asia: 85%,
and France: 79%), more than
6 people in 10 pay attention
to the ingredients marked on
the packaging. In other words,
transparent labelling helps
to reassure wary epicureans that
they are eating well, without
sacrificing ‘well eating’.
Certain exhibitors at SIAL Paris
have resolved their labelling
problems by including a flashcode
on their bottles of oil, allowing full
traceability of the product
purchased.
In this “nature is best” eating
environmental, non-modified
and natural products
are becoming increasingly
popular.
Though the British and the Americans
aren’t too worried about pesticides
(59% and 68% respectively)
or antibiotics (53% and 61%),
other nationalities are, especially
in South-East Asia (93% for
pesticides and 80% for antibiotics).
Determined not to be duped,
a large proportion of consumers
choose to generate their own
foods. In South-East Asia,
the Middle East and Russia,
over half of consumers eat
self-grown/produced items
(84%, 55% and 50% respectively).
And though Europe as a whole
is behind in this domain, France
is pioneering the movement with
almost 1 in 2 people cultivating
their own fruit, vegetables
and herbs, based on the principle
that “you’re never better served
than by yourself”.
2/3
OF THE FRENCH,
GERMANS, SPANISH,
RUSSIANS AND ASIANS
prefer local products.
Consumers also prefer local producers:
around two thirds of the French,
Germans, Spanish, Russians
and Asians, and just under half
of the British and the Americans.
One non-negotiable practice
in a large number of countries
is direct purchasing from farms,
farm shops, AMAPs (associations
supporting small farming)
and farmers’ sites. The Chinese
are the biggest supporters
of this (77%), followed by the
Russians (47%), Middle Easterners
(41%) and the French (40%).
8
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XTC world innovation and KANTAR TNS for SIAL 2016
TO DISCOVER AT THE SHOW
4
2
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NATURALLY BENEFICIAL
Certain ingredients (by their presence or their absence)
seem to be a means of safely staying on form,
boosting energy, and naturally reinforcing
the immune system.
In this case, ‘naturalness’ is the key to pleasurable,
healthy consumption.
And it’s a modern naturalness with a purpose: natural
super foods (super fruits, super vegetables, super grains)
and fermented products are used for their specific
(and often multiple) benefits to the body.
Algae shows a lot of promise thanks to its high nutritional
properties, ease of production and low environmental
impact. Plant proteins are trendy right now, and found
in numerous products, including those that appeal
to flexitarians. The advantages are clear: they’re natural,
you get a feeling of fullness, strong nutritional benefits
and low fat intake… This development goes hand
in hand with an increase in the “eat less but better
quality meat” trend.
Finally, across the world, in all categories, products
labelled “without”, “no” or “free” (highlighting
the absence of undesirable ingredients), are considered
to have an additional guarantee of quality.
There are 3 sorts to distinguish: “allergen-free ingredients”,
“without undesirable substances”, and “of no nutritional
value”.
1. BODY & FUTURE CHIA SEEDS - Brand: MCCARTER, A.S.
Country: Slovakia - Product description: Fruit juice drink with white tea and
chia seeds, a source of Omega 3. Exhibitor: MCCARTER
2. MORE THAN PASTA MAC & CHEESE - Brand: PEDON S.P.A Country:
Italy - Product description: Pasta made from leguminous plant flour, in a cheese
sauce. Rich in proteins. Gluten free. Suitable for vegetarians. Ready in 6
minutes. Exhibitor: PEDON S.P.A. (Producer ITA)
3. PART QUICHE VEGAN / VEGETALIEN - Brand: COOKUP
SOLUTIONS / LA TABLE DE LÉONTINE - Country: Luxembourg - Product
description: Vegan tart 150g - quiche Lorraine recipe. Exhibitor: COOKUP
SOLUTIONS (Producer - LUX)
4. CAPTAIN KOMBUCHA - Brand: ASTERISCOS E RETICENCIAS SA - Country:
Slovakia - Product description: Kombucha, a naturally sparkling, probiotic
drink made from organic tea and sugar cane. Exhibitor: HEALTH MARINE
KOMBUCHA (Producer - SVK)
5. LA CAVE A VIANDE (THE MEAT CELLAR) - Brand: PUIGRENIER
Country: France - Product description: A selection of meats, matured on the
bone for a minimum of 21 days in a cold chamber, according to ancestral
methods. Exhibitor: PUIGRENIER (Producer - FRA)
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MADE IN…
RAW FOODS…
The proximity of production places contributes to help
small local producers. This argument is being
increasingly promoted in numerous countries.
Proximity is also an important element for short
distribution channels thanks to the ecological factor:
carbon footprints are reduced by lower transportation
costs and consumers are encouraged to eat seasonal
foods.
An offer anchored in modernity (and in total contrast
with transformed produce or overly marketed local
products) that incorporates raw, natural ingredients.
Thus “raw food” is synonymous with uncooked,
brut and non-transformed (or only partially transformed)
ingredients. This idea of ‘wildness’ is a guarantee of taste
authenticity and includes “paleo food”, aka the foodstuffs
early humans ate spontaneously and naturally.
1. SAUCES TOMATES AU VIN ROUGE AOP OU CHÈVRE AOP
Brand: SAS CONSERVERIES PROVENÇALES - CABANON - Country: France
Product description: Tomato sauce cooked in Provence with French tomatoes,
100% French beef, PDO red wine and PDO goat’s cheese. Exhibitor:
LE CABANON (Producer - FRA)
4. RAW CHOCO - Brand: LEADER FOODS RAW CHOCO - Country: Finland
- Product description: Raw Choco, raw chocolate made from non-roasted,
cold-grounded beans. Exhibitor: Leader Foods Oy (Producer - Finland)
2. PRÉPARATION 100 % FRUIT ABRICOT DU ROUSSILLON/ BAIE
DE GOJI DES PYRÉNÉES - Brand: SAVEURS ATTITUDES - Country: France
Product description: An original fruits recipe using French apricots, and Goji
berries produced in the Pyrenees. Exhibitor: FAVOLS (Producer - FRA))
5. R AW BITES - Brand: BIOGLAN SUPERFOODS - Country: Great Britain
Product description: 100% natural bites (raw) without refined sugars, colourings
or artificial flavours. Vegan, gluten-free and dairy-free. Exhibitor: PharmaCare
Europe (Producer - GBR)
3. MON COULIS DE FRAISES D’ICI - Brand: FRUITS ROUGES & CO.
Country: France - Product description: The first 100% natural, refrigerated fruit
coulis. Ingredients and man power come from the Hauts de France region.
Exhibitor: FRUITS ROUGES & CO. (Producer - FRA)
10
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XTC world innovation and KANTAR TNS for SIAL 2016
Zero
waste
Less
packaging
SUSTAINABLE DEVELOPMENT
CONCERNS EVERYONE TODAY.
ACT 3
Preserving resources
and animal welfare
IS IT POSSIBLE
TO COMBINE
FOOD AND
SUSTAINABILITY?
Is it possible to eat well
while protecting the planet?
Can we treat animals
humanely and limit their
environmental impact without
sacrificing the pleasures
associated with eating?
As surprising as it may
sound… Yes.
A majority of consumers consider
food waste reduction to be vital
(almost 85% or over in all countries,
except in Russia, where it’s 66%).
Similarly, 81% of consumers believe
it’s important to buy food products
that are more environmentally
friendly – especially in China
and South-East Asia (over 90%),
France (86%), Spain (82%)
and the Middle East (81%).
To go about this, many companies
optimize leftovers or unsold products,
while others limit the containers
used. Going back to buying loose
goods - which allows clients
to reduce packaging and buy
exactly what is needed, down
to the nearest gram – is becoming
increasingly popular.
And since there’s a holistic aspect
to the environment, animal welfare
is also a key issue, with 77% of
consumers stating the importance
of buying products that respect
the animals’ wellbeing,
particularly in Europe (between 81%
and 87% depending on the country.
However, there is often a difference
between what is said and what
is done… Of the fifteen key criteria
involved in choosing products,
environmental impact is the least
important in the Middle East.
In France, China and Great Britain,
it’s only a little more significant,
in 14th place. At the top
of the list are Enjoyment,
Health or Convenience.
Concern for sustainability is considered
an additional guarantee – which
undoubtedly explains why the supply
of these products is still limited.
81
%
OF CONSUMERS
consider it important
to buy environmentally
respectful products.
TO DISCOVER AT THE SHOW
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ZERO WASTE…
LESS PACKAGING…
Manufacturers, distributors and restaurants are making
concerted efforts to satisfy their clients’ environmental
conscience by limiting and optimising waste.
Certain solutions allow zero waste promotion by using
or combining products that would usually be thrown
away. Many of them are unattractive and cheap,
because they are brut and natural, and yet seduce
the consumer through their non-standardized appearance.
Using them instead of transformed products
is currently a real marketing argument.
Similarly, a few products promote the concept
of “one dose per use”, which (as well as helping to limit
cost) helps reduce overstocking and therefore waste.
It’s all about rethinking packaging, intelligently
and ecologically, to avoid negative impacts
on the environment. The trend is on the rise thanks
to the limitation of wrapping, thrown away straight
after purchase.
4. LA FONTAINE À YAOURT - Brand: YÉO FRAIS - Country: France
Product description: Fun, ecological, refrigerated yogurt drink with innovative
packaging that allows the product to stay fresh 10 days after opening, thanks
to a practical and hygienic ‘tap’. Exhibitor: SODIAAL INTERNATIONAL
(Producer - FRA)
1. BLANC DE KIWI - Brand: LONGONYA - Country: France - Product
description: Wine made from organic kiwi juice, fermented in the same was
as grape wine or cider. 100% natural, without added flavour, colouring,
sugar, water or alcohol, with a semi-dry sweetness (residual 30g/l). Exhibitor:
VILEM (Producer - FRA)
2. CONFITURES RE-BELLE - Brand: RE-BELLE - Country: France - Product
description: Jams made from fruit and vegetables leftover in supermarkets.
The produce used is transformed and sublimed by original recipes. Exhibitor:
RE-BELLE (Producer - FRA)
3. EMIETTÉ DE CANARD CUISINÉ/ AIDE CULINAIRE - Brand:
CONSERVERIE DU LANGUEDOC / LA BELLE CHAURIENNE - Country: France
Product description: Ready to use, shredded duck meat prepared
with vegetables (combined product). Exhibitor: LA BELLE CHAURIENNE
(Producer - FRA))
12
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PRESERVING RESOURCES
AND ANIMAL WELFARE…
Animal welfare guarantees (in terms of rearing
and slaughtering) and the preservation of resources
are on the up, and increasingly emphasised.
1. HAPPY GOAT - Brand: HAPPY GOAT BV - Country: Netherlands
Product description: Fresh, herb-infused goat’s cheese made from the milk of
respectfully treated goats. The message in the product name: “Respect nature,
and the wellbeing of both humans and animals”. Exhibitor: ROERINK FOOD
FAMILY (Producer - NLD)
2. POULET DE NOS RÉGIONS - Brand: DUC - Country: France
Product description: The creation of a new category, between ‘certified
chicken’ and ‘farm-raised chicken’. The animals’ welfare is respected as they
are allowed outside for several hours a day. Feed is GMO- and antibiotic-free.
Exhibitor: DUC (Producer - FRA)
3. MARIE-AMÉLIE - SOUPE DE POISSONS MSC - Brand: OLIVES&CO
Country: France - Product description: Fish soup made from sustainably fished
fish. Exhibitor: OLIVES & CO (Producer - FRA)
WWW.SIALPARIS.COM
Where does it
come from?
The first thing we do when we wake
up is switch on our smartphones
and consult all sorts of connected
products. Though new technologies
are yet to have a huge impact
on our food, all that is about
to change…
ACT 4
Health
Data
Tech
my way
WHAT FUTURE
FOR THE
CONNECTED
PLATE?
Life nowadays seems
impossible without
the Internet…
The Internet is everywhere at home, at work, in the metro
and in schools… And consumers
tend to interact online with brands
when it comes to tourism/travelling
(54%) or automobiles (45%).
However, in the food and beverage
world, that figure drops to 26%.
The most widespread use
of the Web (when it comes
to eating) is for recipes
(almost 8 out of 10 people).
And if in the Middle East (62%)
and Asia (60%), Internet users have
become accustomed to discussing
brands and food products online,
only 34% of Spanish, and around
20% of the French, British, Germans
and Americans are doing it.
The use of online food retailers
is much more prevalent in China
(86%) and South-East Asia (76%)
than in Germany (30%) or France
(44%). Notably, the Internet allows
today’s consumers to inform
themselves about what they’re
buying. Some start-ups are even
beginning to offer consumers the
chance to create their own food.
The algorithms can detect the
consumers’ profiles to recommend
products adapted to their tastes.
4 CONSUMERS
OUT OF 10 are willing
to use a 3D food
printer in the future.
As for connected objects in the
kitchen, they are very popular in
China (49%) and in South-East Asia
(45%). Nearly half of consumers
in these regions have already used
them. Europe, and France (11%)
and Germany (8%) in particular
are lagging behind in this area,
as are Russia (6%) and the USA
(13%). What about 3D food
printers? 4 consumers out
of 10 would like to use one
in the near future, especially
in Asia, the Middle East and Spain.
In parallel, businesses are looking
to attract the tech-curious
by commercializing innovative
products that are beneficial
to health.
USERS OF CONNECTED
OJBECTS FOR USE IN
COOKING
• China: 49%
• South-East Asia: 45%
• USA: 13%
• France:11%
• Germany: 8%
• Russia: 6%
14
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TO DISCOVER AT THE SHOW
1
2
WHERE DOES IT COME FROM?
3
A transparency trend allowing clients to track the origins
of ingredients, the manufacture process and production
methods. Manufacturers are showing how
they make and prepare foods (in the same way
that chefs display their cooking methods in open
kitchens). New technologies (such as QR codes)
often contribute to this transparency.
4
1. TRACEABLE OLIVE AND SEED OIL - Brand: OLEIFICIO ZUCCHI S.P.A.
Country: Italy - Product description: 100% Italian oil with a flashcode for
traceability. Exhibitor: OLEIFICIO ZUCCHI (Producer - ITA)
2. SAUCES THAÏ POUR PRÉPARATION AU WOK - Brand: DESIAM
Country: Thailand - Product description: A QR code on the packaging gives
access to a cooking video explaining how to use the products for authentic
Thai flavour. Exhibitor: DESIAM ‘’Thailand in your kitchen’’ (Producer - THA)
TECH MY WAY
New technologies can help to produce or personalise
food. Individuals are able to create and grow
the products that they will eat with their families.
HEALTH DATA
An increase in connected objects will allow consumers
more insight into the products they’re buying.
By scanning a code or a food, they’ll know how many
pesticides it contains, the number of calories it has,
or its fat content, as well as all sorts of other nutritional
information.
4. BISCUIT CONNECTÉ - Brand: GROUPE POULT - Country: France - Product
description: Via a downloadable App, scanning the product’s logo animates
the biscuit on the screen in augmented reality and gives access to an interactive
menu about health programmes, therapeutic education and protecting the
environment. This connected biscuit in augmented reality is a joint innovation
venture between 5 partners: Poult, Arterris, Clinique Pasteur, Ubleam and the
BBC. Exhibitor: COOP DE FRANCE (Producer - FRA)
3. LILO, VOTRE JARDIN D’INTÉRIEUR - Brand: PRÊT À POUSSER
Country: France - Product description: Biodegradable capsules for home-growing
herbs. Entirely connected, they are linked to a phone app, which helps regulate
light, follow the plants’ growth and offers recipe suggestions to share with the
community: Time-lapses and photos. Eco-responsible, it uses low-consumption
LEDs and very little water. Exhibitor: PRÊT À POUSSER (Producer - FRA)
WWW.SIALPARIS.COM
#SIAL PARIS…
GET INSPIRED TO ANTICIPATE
THE FUTURE
The future
is moving so fast…
Going beyond today’s
trends (which influence
our short-term
consumption) it’s
imperative that we
observe and analyse
the tell-tale signs of future
developments – notably
the experiments
and prototypes created
by start-ups and other
forward-thinkers –
in order to understand
and anticipate
the components that
will constitute tomorrow’s
food world.
XTC world innovation,
partner of SIAL Innovation,
has determined 4 elements
that will undoubtedly
influence culinary
innovation for the next
10 years.
16
©
#1 - “NO WASTE”
ECONOMY
Yes, we’re all against waste today!
But our current level of awareness
isn’t quite enough to guarantee
our future.
#2 - AGRI IN THE CITY
In the future, cities will get greener
and participate in the production
of food for their populations.
And it’s not just a bucolic image,
it’s one that embodies a triple
challenge for civilization.
An ecological challenge, by reducing
transport and improving the living
environment; an economic challenge,
by decreasing production and
transportation costs, and promoting
auto-production; and a social
challenge, with 70% of the world’s
population expected to be living
in a city by 2050.
For an actual no-waste economy,
we’ll have to wait for tomorrow,
when the up-coming generation
- hypersensitive to the question will decide what to buy (in 5 to 10
years’ time) and won’t accept such
massive waste (1/3 of worldwide
food production is thrown away).
In 2050 with 9 billion humans
on Earth, it will be a question
of ecological, economic
and social survival.
And it’s not just the consumer who
will have to make changes:
the supplier will have to adapt
to allow the consumer to create less
waste; industrial and distributary
systems will have to change;
and our agricultural systems must
be adjusted. In short, the revolution
is afoot!
Urban agriculture is both
an alternative and an opportunity.
It is the chance to create
autonomous, more human cities.
Today’s economic models will
disappear. Others will emerge.
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XTC world innovation and KANTAR TNS for SIAL 2016
#3 - SUPER-CONSUMER
In the future, new technologies
will give the consumer superpowers:
the superpower to know everything
about a food product (where (s)he
wants, when (s)he wants), about
the company that produces it,
and how it’s made; and the
superpower to know what it contains
(calories and nutritional value…).
Of course, the offer will have to be
adapted to the new needs these
superpowers will create.
#4 - ROBOTS
EVERYWHERE
In the future, robots will change our
current models: industrial production
models, consumption models and
service models. It will be a brand
new economy, and we need to think
about it now.
Robots will improve the quantity
and the quality of production.
Robots will eradicate physically
taxing jobs, create new ones
(creation, production, animation),
and create social advantages
by improving comfort at work.
And finally robots will improve
consumers’ everyday lives
by offering unprecedented domestic
support.
WWW.SIALPARIS.COM
#SIAL PARIS…
GET INSPIRED TO INNOVATE
Do consumers behave the same
way across the world?
What are their limits and their
expectations? Are they open
to innovation in the same way?
For SIAL, KANTAR TNS
has compiled 9 worldwide
consumer profiles to help
us understand, respond and get
inspired to innovate.
GERMANY
MALAYSIA
INDONESIA
18
©
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XTC world innovation and KANTAR TNS for SIAL 2016
CHINA
SPAIN
WWW.SIALPARIS.COM
UNITED STATES
SAUDI
ARABIA
OMAN
20
©
BAHRAIN
U.A.E.
QATAR
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XTC world innovation and KANTAR TNS for SIAL 2016
UNITED KINGDOM
RUSSIA
WWW.SIALPARIS.COM
… AND FRANCE ?
The exclusive study
KANTAR TNS Food 360
for SIAL highlights
3 distinctive points about
French consumers.
FRANCE
1 PLEASURE AND LITTLE LUXURIES?
YES, BUT…
In France eating has always been
synonymous with pleasure and treating
one’s self. And so in 2016, 77%
of French people enjoyed indulging
in food products deemed as little
luxuries. However, this figure
is 5 pts lower than in 2012.
France is the only country (along
with Russia) where this figure
has dropped. Also, the proportion
of French people prepared to pay
more for value-added foods
has dropped from 70% to 65%
(between 2012 and 2016) - a sign
that people are tightening their belts
on both expenditure and their choice
of foods.
22
©
2 FRENCH HYPER SENSITIVITY
TO THE PERCEIVED HEALTH RISKS
OF FOOD
In 2016, 79% of French people
considered it probable that food
harms their health (+ 20 points
more than in 2014). Whether
justified or not, this way of thinking
has led them to both pay more
attention to the information that help
them to have guarantee of better
quality (provenance, place
of manufacture, “No labels” on
the packaging, organic products…)
and change their way of getting
food (favouring local produce
and short distribution channels,
home-growing some of their own
food…).
3 INTERNET FOR INFORMATION,
BUYING AND INTERACTION
When it comes to online behaviour,
the French are no more or no less
advanced than their European
or American counterparts.
However, they lag behind Asians
and Middle Easterners who readily
use the Internet for food purchases
or to interact about brands.
Good news for innovations in Food
tech or online services for food
brands!
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XTC world innovation and KANTAR TNS for SIAL 2016
France is one of the most
innovative countries when
it comes to food…
Along with the USA, China,
the United Kingdom
and Japan.
THE 5 MAIN REASONS
• Food culture is very strong.
• The omnipresence of SMEs/very
small enterprises (98% of
agricultural & food industries):
they have to innovate in order
to stand out from the major
groups and justify their shelf
space.
• Culinary presence in every
region. It’s a French particularity,
with not one single region
(or village) not having its own
food speciality…
• More than anywhere else
in the world, French distributors
encourage very small enterprises
to innovate.
• French financial support given
(for innovation) to small structures
on a local level, via a network
of technical centres (ACTIA
network), ARIA, regional
competitiveness clusters etc.
and national institutions like
the FEEF, ANIA and BPI…
There’s also a craze for FoodTech
with multiple innovative food
start-ups. France is a real incubator.
WWW.SIALPARIS.COM
There’s a very French way
of innovating...
THE 5 WAYS IT STANDS
OUT
• Its innovation is high-end, infused
with a culture for taste.
It’s in France that sophisticated
food is most cherished.
• Its “health” innovation is (like
in other countries) important,
but its culture means that France
has chosen to play the
“naturalness” card (as opposed
to the “medical” card), and other
countries, including the USA,
are now following suit.
• Its innovation knows how
to combine gastronomy
and modernity. R&D isn’t afraid
to make bold innovations as they
have great traditional, gourmet
references upon which to base
themselves.
• More than anywhere else in
the world, France is the innovator
of “healthy snacking” aka
the ready to eat “well”…
• Finally, France leads on
the home-cooking innovation
front with products (kits, readyto-use items) that allow consumers
to “get it right” at home.
#SIAL PARIS…
GET INSPIRED TO CREATE
BUSINESS
There are new consumer paradigms
on the horizon, as reveal the KANTAR
TNS’ exclusive study “Food 360”
and the XTC World Innovation Panorama.
24
©
They show that local specificities aside,
there are elements that unite
“homo consumerus” 2016 no matter
where (s)he lives on the planet.
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XTC world innovation et KANTAR TNS pour SIAL 2016
The study’s 4 acts/elements
demonstrate that when undertaking
food business, we must be forward
thinking, looker deeper into the
question and adopt a multi-faceted
logic, even if it sometimes seems
paradoxical. Because, even if
clients want to go back to basics,
they’re also very open to new food
technologies.
So what should drive innovation?
Change? Perhaps. A rupture from
the norm can be gratifying when it
works out. But the real drive should
be responding to consumers’
expectations. By federating the
players and the elements needed to
satisfy the new global demand,
SIAL Paris becomes the unique
marketplace in which exhibitors,
distributors, restaurant owners and
even consumers can find the keys to
future consumption.
Trends without awareness or context
are the enemies of innovation –
which is why SIAL Paris invites
participants to “look further” into
the food universe by navigating its
different aisles and reassure hesitant
consumers by offering them a place
in which to explore both the markets
of today and tomorrow.
As well as being a hub for fashions
and innovations (both shortand long-term) SIAL Innovation’s
Observatory is a launchpad
for its selected products, the most
promising of which will receive
a prize (and significant commercial
recognition) on 17 October during
the SIAL Innovation Awards.
The SIAL Innovation Catering
Award will also be present for
the second time, with 100 products
being selected by star chef,
Joël Robuchon, the event’s patron.
RETAIL AWARD
100
WWW.SIALPARIS.COM
SPECIFIC
PRODUCTS
COMPETING
Understanding the new codes
of today’s consumer and distribution
trends lies at the heart of SIAL Paris.
The perfect complement to its
exclusive study “Food 360”
(by KANTAR TNS) is the World
Tour, created in collaboration
with 28 professional magazines.
And to “look deeper”, SIAL Paris
will be highlighting the Latin
American market (just outside Hall
8) with “Look Deeper into Latin
America”, where (over 5 days)
9 countries will set up tasting areas
to present their different cultures
and local produce.
Organised by Le Cercle, and open
to teams of chefs, sommeliers and
front house staff, the competition
will shine light on up-and-coming
professionals from all over France.
The teams will each have to prepare
and present the same menu,
and Joël Robuchon will, once
again, award the prizes. This year,
La Cuisine will welcome students
from FERRANDI Paris.
Today’s young talents are the bridge
to our future, and will certainly have
a lot to contribute to the food world
over the next few years. And so,
for the first time ever, SIAL Paris will
be awarding a New Talents of
Gastronomy prize in La Cuisine.
The school’s students (studying
bachelor degrees in restaurant
management) will assist the
Michelin starred chefs throughout
the 5-day fair, during all the
cooking demonstrations.
SIAL Paris may just
be a professional
show, but there’s
no doubt that it
contributes to food
world history.
26
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XTC world innovation and KANTAR TNS for SIAL 2016
Sharing information has always
been the key to positive innovation.
By inviting food experts, industrialists
and prestigious figures to share
and debate about the future
of agribusiness in its studio,
SIAL TV will give ‘food for thought’
to all those watching, while
the guide SIAL OFF and
the Stores Tours, will allow
participants to discover both new
international concepts and the best
addresses in Paris.
SIAL Paris immerses its visitors
in all aspects of the global
food supply, linking today’s
trends with tomorrow’s foods.
Without it, it would be near
impossible to understand the ways
in which the food industry
is transforming.
Whether it’s through the In Food
Center (with its conferences
presenting the latest intermediate
food innovations) and the Wine
& Food Lab, or through the
association of delicatessens
and drinks, or even through
the Inspire Drink event
(placing the beverage industry
in the spotlight), there are endless
news things to discover at
SIAL Paris 2016.
And because tomorrow is already
here, SIAL Paris has set up
the conference “Sustainable
Food and Innovation the 21st - century Challenge”
(held at the Quai d’Orsay
government offices in celebration
of World Food Day) to share
and promote the initiatives that will
help us to address the global
challenge of food in the coming
years.
With 9 to 10 billion mouths to feed
(in the not so distant future),
supplying demand will constitute
a real challenge. Ever since its
creation, SIAL has been committed
to helping companies play a role
in the future of food.
And it is because we are stronger
together that the Ecotrophelia
alliance was created - to satisfy
growing needs in diversity, quality
and sector security, and ensure
that European companies remain
competitive. France plays a major
role in SIAL Paris, with a spotlight
on its regions, grouped under the
banner “Made in France,
Made with love”.
WWW.SIALPARIS.COM
This year over 1,000 French
companies will present their
products. Visitors will also find
French companies awarded
for their innovation under
the banner “Creative France”
on the stand “Business France”.
more than 1,000
COMPANIES present their
products under the banner
“Made in France,
Made with love”.
THE OBSERVATORY
Because revealing is also anticipating,
SIAL Paris offers visitors a wealth
of information and revelations
about the newest global food trends
and innovations. SIAL Innovation’s
Observatory is both an exploratory
hub (about tomorrow’s food)
and a launchpad for its selected
products.
PRODUCT REGISTRATION (+ 2,000 PRODUCTS)
SIAL INNOVATION
AWARD
Because rewarding innovation
is in SIAL’s DNA, The SIAL
Innovation Awards promises
exhibitors, trophies, media
coverage and economic
rewards. To vie for Gold,
Silver or Bronze, contestants
go through a selection process:
Once they have presented their
product to the SIAL Innovation
committee, the selection team
and their food experts choose
the most innovative projects
to present to the Grand Jury
(which will decide the winners
in 15 categories on 12 September).
This year, 2016, is a record
year, as more than 600 products
will be selected out of 2,180
in competition (a 24% increase
on 2014).
28
©
SIAL INNOVATION SELECTION (+ 600 PRODUCTS)
INDUSTRY CATEGORIES
PRODUCT CATEGORIES
SIAL Innovation
Product, Equipment
Technology
and Intermediate
Food Products awards
TOP 3 :
GOLD
Distribution
Award
SILVER
BRONZE
2,180 PRODUCTS
IN COMPETITION
+ 600
SELECTED PRODUCTS
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XTC world innovation and KANTAR TNS for SIAL 2016
Catering
Award
SIAL OFF
Created in partnership with Gault et Millau, the SIAL
OFF guide (for the 3 rd time at SIAL Paris) divulges
the best addresses in Paris and provides numerous
exclusive offers to be used during the show.
IN-FOOD CENTRE
A conference programme featuring the latest
innovations in Process and intermediate goods.
In partnership with
INSPIRE DRINK
Dive into the world of mixology,
cocktails and mocktails and discover
new, astonishing drinking experiences:
teas, coffees, demonstrations, tastings,
a Latte Art competition and a battle
of the barmen…
SIAL TV
In the SIAL TV studio you’ll meet the guests who shine
expert light on all parts of the show in 2016.
Covering food marketing, health, and gastronomy
in France, Europe and elsewhere… their objective
is to provide insight and inspiration.
LA CUISINE
WINE & FOOD LAB
A cooking area (and, for the first time, the stage of a
cooking competition) where a fantastic selection of
international chefs (from Lebanon, Turkey, Greece, Italy,
the USA and France…) will show off their talent. There will
also be demonstrations by on-board chefs – a burgeoning
sector in which exhibitors will discover business
opportunities.
An area dedicated to pairing wine
and food, the Wine & Food Lab allows
visitors to discover and taste exhibitors’
products, selected by a committee
of experts.
In partnership with
DE FRANCE
WORLD TOUR
LOOK DEEPER INTO
LATIN AMERICA
An area dedicated to the discovery
of the culture and regional produce
of 9 Latin American countries.
There will be cooking demonstrations,
cocktails and even BBQs… a myriad
of gastronomic specialities to uncover
in Hall 8.
World Tour deciphers today’s global food industry
in a 500 m2 exhibition area displaying in-store
photographs and information (on subjects such
as health, smartshopping and new consumption models),
and offering an overall perspective on consumer trends.
World Tour is a wonderful window into the agri-food
market and allows onlookers to concoct their own
answers to future food challenges.
“MADE IN FRANCE,
MADE WITH LOVE”
Over 1 000 companies will present their
products under this banner. Visitors will also find
the stand “Business France”, highlighting French
companies that have won awards for innovation
under the banner “Creative France”.
ECOTROPHELIA
Three agri-food projects - FooD-STA, FOODLAB
and IDEFI-ECOTROPHELIA – come together
to organise an international conference on
the challenges of food innovation and business
competitiveness on a European level.
18 October 8:30am to 5pm (Auditorium
AG2R La Mondiale-Paris 9e )
WWW.SIALPARIS.COM
#SIAL PARIS…
100% NEW IMAGE
A new slogan and a new
graphic identity for even
more inspiration.
The day after its 5 th birthday,
the brand SIAL revealed its new
worldwide communication
campaign. To make its global
strategy even clearer,
the international network created
a new slogan and a new graphic
identity – to express both its core
values and the current ambitions
of the SIAL network, the world’s
number 1 professional food show.
INSPIRE FOOD
BUSINESS, A NEW
SLOGAN TO REINFORCE
THE BRAND’S DNA
Over the years SIAL has become
THE source of inspiration
for the food industry around
the globe, acting as both scout
and ‘revealer’ of food
innovations – those that have
become real turning points
in consumption history.
The slogan represents the diversity
of SIAL’s offer: over 300,000
professionals from almost
194 countries making the most
of SIAL’s events, to exchange,
share and discover the richness
of worldwide gastronomy.
more than 300,000
PROFESSIONALS
194 COUNTRIES
A NEW IDENTITY
TO REFLECT SIAL’S
PROMISING DIVERSITY
Present in 6 countries, SIAL
has chosen an unexpected graphic
identity, proof of both the strength
of its global presence and its desire
to adapt to local markets while
thinking globally.
The images used for SIAL 2016
include close-ups of local symbolic
fruits, accompanied by the
international message “LOOK
DEEPER” – a phrase that both links
the brand to the major challenges
of the agribusiness world and hints
at the development opportunities
awaiting discovering beyond
one’s own borders. It also puts
the sheer diversity of the
sectors present into
perspective – sectors that embody
SIAL’s ambitious development
strategy. SIAL a source of inspiration
on a global and local level.
Paris
SIAL Network is the leading global network of shows dedicated to the food industry, with seven shows (SIAL Paris, SIAL Canada Montreal and Toronto,
SIAL China, SIAL Middle East, SIAL ASEAN Manila and SIAL InterFOOD Jakarta) that bring together 14,045 exhibitors and 324,000 visitors from 194 countries.
Follow SIAL Network on Twitter, LinkedIn, Youtube, www.sialparis.com - www.sial-network.com
30
©
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XTC world innovation and KANTAR TNS for SIAL 2016
#SIAL PARIS…
… INSPIRE INNOVATION
AND FOOD ACROSS THE WORLD
21 PRODUCT SECTORS
AND FOOD CHAINS
#1
Beverages
#2
Cured meat
#3
Tinned foods
#4
Delicatessen
#5
Grocery
#6
Fruit and vegetables
#7
Organic products
#8
Seafood
#9
Health and food
supplement products
#10 Dairy
#11 Frozen foods
#12 Sweet grocery
and bakery
#13 Daily, ready-prepared
dish
#14 Meat
#15 Wines and spirits
120
OFFICIAL
VISITS
OF VISITORS ARE FROM THE
DISTRIBUTION-COMMERCE
SECTOR
7,000
(purchasing centres, hard discount,
GMS/HM, retail shops, wholesalers,
stockists, import-export, 100%
of global retailers represented).
EXHIBITORS
85
%
INTERNATIONAL
PRESENT
104 COUNTRIES
more
than 155,000
VISITORS EXPECTED FROM
COUNTRIES
INCLUDING
INTERNATIONAL
194
70%
#16 Poultry and game
#17 National pavilions and
world regions
#18 Regions of France
#19 IN-FOOD/PAI,
ingredient and
subcontracting solutions
#20 Equipment, technology
and services
#21 Pet food
51
%
23
%
OF VISITORS ARE FROM
THE FOOD INDUSTRY
16
%
ARE FROM CATERING
(commercial and institutional,
buyers, wholesalers, chefs…)
10 %
ARE FROM INSTITUTIONAL
SERVICES
2,180
PRODUCTS
IN COMPETITION
more
more
than 600
than 250
SELECTED
INNOVATIONS
EVENTS, CONFERENCES,
MEETINGS AND DEBATES
IN THE SIAL TV STUDIO
SIAL PARIS 2016 IS…
Creation: 1964
Date: Sunday 16 October to Thursday 20 October 2016
Place: Parc des Expositions de paris-Nord Villepinte - France
Time: 9:30am to 6pm (5pm Thursday)
Regularity: Biennial
Website: www.sialparis.fr
Chief Executive COMEXPOSIUM:
Renaud Hamaide
Chief Executive SIAL SA: Valérie Lobry
Director SIAL Network: Nicolas Trentesaux
Supervisory Board:
President: Jean-Philippe Girard
Board Chairman: Valérie Lobry
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SIAL CANADA *
Toronto
• 2 - 4 May 2017
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• 2 - 4 May 2018
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SIAL MIDDLE EAST *
Abu Dhabi
• 5 - 7 December 2016
www.sialme.com
SIAL CHINA *
Shanghai
• 17 - 19 May 2017
www.sialchina.com
SIAL ASEAN *
Manila
• 7 - 9 June 2017
www.sialasean.com
SIAL INTERFOOD *
Jakarta
• 9 - 12 November 2016
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SIAL PARIS**
Paris
• 21 - 25 October 2018
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The COMEXPOSIUM Group, one of the world’s leading event organisers, is involved in more than 170 B2C and B2B events across 11 different sectors, including food,
agriculture, fashion, security, digital, construction, high-tech, optics and transport. Comexposium hosts more than 3 million visitors and 45,000 exhibitors in 26 countries
around the world. Comexposium operates across 30+ global economic growth zones, such as: Algeria, Argentina, Australia, Belgium, Brazil, Canada, China, France,
Germany, India, Indonesia, Italy, Japan, Korea, Monaco, Netherlands, New Zealand, Philippines, Qatar, Russia, Singapore, Spain, Thailand, Turkey, UAE, UK, USA.